Roasted Tomato Aubergine and Tahini Tart

It looks like such an elementary word written on a blank piece of paper. As my cursor blinked at the end of the word however, I realized the substantial weight change actually carries. We are never quite easy accepting a change in our lives, after all it means stepping out of a comfort zone, perhaps one we have known and accepted for all of our lives. Even if the change is one that is sought for and aspired towards, it still means taking a risk, grabbing an opportunity and doing it differently. Changes can be frightening, intimidating and compelling. Changes can also be refreshing, challenging and innovative.

Change one letter in Change and you are faced with a Chance!

I try to keep this in my mind every time I am confronted with a change. It seems the older I get the more unwillingly am I prepared to embrace changes. I have been confronted with changes all my life, never looking back. I was younger, seeking new challenges and exciting adventures. Changes always provided apt chances for my ever wandering and juvenile mind. However, as I mature I notice how rooted I have become in my ways, wincing every time at the sound of a change. Changes after all disturb my organization! And although I am convinced of being flexible, spontaneous and adapt easily to my surroundings, I find the initial idea of change cumbersome.

This weekend I learnt a significant lesson – from my son, which made me realize the paradox of it all. It also showed me how much our children mirror us. The aching reflection, which I struggled to acknowledge, was mirroring my fears of accepting a change. The excuses were long and when they did not work it was time to attack the idea of change with stubbornness and hostility. Under the watchful eye of my husband I cringed as it dawned upon me that my son never knew the daring me. That me, who greeted a change boldly, standing tall and taking on the new chances changes brought. What he knew was this me, the strong and durable me, perfectly organized and extremely efficient, but not willing to rock the boat towards new waters for fear of losing the grip.

And it was this image that reflected back at me so poignantly that told me it was time for a change.

To commemorate the acceptance of change, making room for new chances we cooked together. Opening a bottle of chilled wine we toasted and discussed the first changes we wanted to tackle. A new sofa, curtains, carpet maybe change the entire living room? A new house? A new school with new friends? A new city and a new job? The chances are plenty – we just need to open up to the change.

I adore tarts, particularly in the summer, when produce is fresh, colorful and plentiful. So it is not surprising that tarts are a regular feature in the kitchen during the summer- always with changing flavors and colors. This tart offers plenty of exciting changing flavors, with a zesty flavored oil embracing the juicy tomatoes and earthy aubergines highlighted with a nutty tahini.

To prepare the crust, whip together butter and Tahini with electric beaters until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Continue to mix until all ingredients are incorporated well.

Add flour and using your hands quickly mix until it all comes together into a smooth ball. On a floured surface flatten the dough into a disk, wrap with plastic wrap and refrigerate for up to an hour.

Preheat oven to 180 degrees C.

Remove dough from refrigerator, spread a sheet of plastic on the counter top, place the dough-disk on top and cover with another sheet of plastic. Now roll the dough between the two sheets of plastic to fit your preferred tart form. Should the dough tear, patch it up with your fingers.

Line the dough with a sheet of baking paper, fill with dried beans (or pie weights) and blind bake 15-20 minutes.

Place the whole cherry tomatoes on one half of a baking tray and arrange the aubergine slices on the other half, then generously drizzle with the flavored oil. The aubergines can be drizzled with an extra portion of the oil, otherwise they might dry out in the oven. Bake in the oven for 45 minutes.

Remove the tomatoes from the baking sheet, drizzle the aubergine slices with some more oil and place back in the oven for another 45 minutes.

Arrange the aubergine slices on the base of the crust drizzle with 2 tablespoons Tahini and place cherry tomatoes on top. Re-heat in the oven for 10 minutes. Before serving, crumble some fresh feta cheese over the top.

Notes: After the crust has been baked you can refrigerate it for up to 5 days if not using right away or freeze it for up to 3 months.

Verdict

It’s not easy to accept change. I saw the slight apprehension in Soeren’s eyes this morning, but he’s braving through it - with a timid smile on his face. My heart as a mother wavers too as I know that this one change means several transitions, which in turn means re-organizing and re-thinking our plans. But we’re flexible and we look forward to the new chances.
This tart brings on an exciting burst of aromatic flavors using colorful summer produce. It is effortless to put together and served with a salad, like this Baby Spinach Salad with Roasted Garlic Tomatoes, Hazelnuts, and a Quince and Pear Vinaigrette, it makes a fantastic light dinner.

Don’t miss out on the latest Monthly Mingle being hosted by the sensational Nina Timm over at My Easy Cooking. Nina wants us all to show our Apple Affection this month with your apple creations. Come join us: the deadline is 30 June 2011.

Ahhhh yes, change. It is something that as you have said can be grabbed onto or rather apprehensively thought of until we ourselves are willing to change first. I agree as we get older we're not as open to it, but if we find a way I think it not only changes our outlook but it also helps remind us of our younger selves and somehow bring us closer to that carefree version of ourselves lost amongst this grown up world.

Good on you for embracing the chances that you've been given.... and for bringing new ones upon yourself! (Go the whole hog I say btw - regarding the living room!)

Ah, change! And chance! Don't we create our own chance when we except change? You must read my two Starting Over posts and you'll see where we are. We are once again embracing change. Funny S because my two sons have long grown tired of JP and I always looking for change and changing their lives in the process. But now that they are adults they understand how many doors and how much of the world we opened for them. Love this tart!

' this me, a strong and durable me...' your words ring true to anyone reading this I think. How easy it becomes to feel brave in a comfort zone, falsely. As Robert Frost implied in his poem Nothing Gold can stay, the only constant in life, is change. Dear Meeta, good luck and can't wait to read of the changes you decide to embrace. And your pics- wow!

I am going to make this tart ( or get the chef to anyway) and then take photo of it and post it on the P2P page..... It looks like one of the nicest ways to have dinner! And about the 'change' ..... Go with your gut. We have chopped and changed so much over the last five years it is time to be static for a while...I look forward to following you whereever you go!Móna xxx

I needed this today, Meeta. I'm gearing up for great changes in my life - moving to Europe for a few months then moving for good to Australia in October. I'm excited and terrified and overwhelmed and so very happy. :-) Thanks for giving me that extra bit of courage with your post today. :-)

Meeta, how can you say your son does not know the daring you. Wasn't it you who packed up your whole life ready to move to another country only to move back in your house some two years ago? Wasn't it you who changed her career to focus on blogging and photogrophy as a pro. You are all about daring changes. Love the pictures and the recipe as always :-)hugsIsis(who quit her job just two weeks ago to work as a freelancer to have more time for kids and cooking - so your blog is so appropriate for a morning reading after a long absence)

Meeta I love this post, and it speaks to me in so many ways - I find myself becoming more resistant to change myself as time goes on, and watching it happening is a bit frustrating - but I'm also finding that sometimes it's good to just turn my world upside down for a bit and see what happens. I can't wait to see what you are going to be up to :)

Change can be a really scary thing sometimes, but I've found it to be very liberating. It helps you to get back to the basics that we often overcomplicate. Thanks so much for sharing these thoughts! And Thanks for the recipe! It looks delicious! I always find it fascinating when you can see the emotions and experiences that were influential in creating a dish. Well done!~Nancy Lewis~

Ah yes change... I am actually one of those people that welcome change.. I hate doing the same thing for too long, or at least I used to be extreme in that when I was younger. No job lasted longer then two years, no house lasted longer then well, the same time really. But now that I'm older I still feel the need to change. Tom on the other hand hates change, so we struggle with that sometimes. He is mostly right though.. :) If it were up to me I might just move to Italy on a whim.. Your tart looks gorgeous!

Aaah, I was born with a high RC factor (resistance to change) - I blame it on my father as I'm sure it's a dominant gene ;) But the one thing I have learnt in my time on this planet is that to live a happy life you must make friends (or at least peace) with change. To do otherwise is to consign yourself to a life of misery. There's another life out there and you should try it ;o)

Love these pics (and the fact that I already got a sneak preview of them in Weimar!).

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

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Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...